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Red Mazara del Vallo prawns, Wild smoked salmon of own production, Bay of Biscay anchovies, Iranian Caviar, Scarlet shrimps, Deep-sea lobster and fifteen or so different varieties of Oysters are just a few of the ingredients used to create the unique dishes featuring on the menu.

The wine list boast around 150 select labels from Italy, France, New Zealand and Spain, including prestigious vintages and reserves, plus a wide variety of spirits and liqueurs.

Reservations for this temple of Taste must be made several days in advance.